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Simply carbonara

What a cracker of a day! the sun is shining and I haven’t got round to getting a food shop yet ( im still in holiday mode) so today’s lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the homecooks ireland Facebook group calls them fridge dinners (very clever) using everything up before getting the big shop in!

The Italians traditionally make carbonara with eggs and cheese leaving out the cream, this makes it an overall healthier dinner, without comprising the taste, slimming world friendly too..

This dish take 30 minutes to cook from pot to plate and serves 4

Ingredents

400 g pasta

2 eggs

2 garlic cloves

100g smoked cubed pancetta/ bacon lardons

45 g parmesan cheese grated

200g of white or red cheddar grated

Bunch of fresh parsley chopped

Lashings of black pepper

A little salt..

Method

Boil pasta according to the packet

Grate cheese and crush the garlic

Chop the garlic and Fry with the bacon in a little olive oil

In a large mixing bowl whisk the eggs, add chopped parsley, grated cheddar and parmesan ( leaving a little parmesan aside to sprinkle on top when served )

When the pasta is cooked.. drain well and season with salt and pepper

(it’s really important to tip the hot pasta into the egg and cheese and not the egg into the pasta! which will leave you with scrambled egg)

tip the pasta into the egg and cheese mixture, the heat of the pasta will cook the egg.. you only need to mix it for around 2 mins

add the bacon/ pancetta and garlic

Top with the leftover cheese

Eat straight away… (once you try it this way you will never go back to cream) x